Vegetable Korma with Roti

Vegetable Korma is a rich and flavorful Indian dish made with a variety of vegetables simmered in a creamy, spiced sauce. Served with soft, warm roti, this meal is both satisfying and nutritious.

Ingredients

• Mixed vegetables (carrots, peas, potatoes, bell pepper) - 300 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Coconut milk - 200 ml
• Vegetable oil - 2 tablespoons
• Ginger-garlic paste - 1 tablespoon
• Korma spice mix - 2 teaspoons
• Salt - to taste
• Fresh coriander - for garnish
• Roti - 2 pieces
• Water - 100 ml

Steps

1. Heat the vegetable oil in a pan over medium heat, then add the chopped onion and sauté until golden brown.
2. Add the ginger-garlic paste and sauté for another 2 minutes until fragrant.
3. Stir in the pureed tomato and cook for about 5 minutes until the mixture thickens.
4. Add the korma spice mix and salt, stirring well to combine.
5. Add the mixed vegetables and water, cover the pan, and let cook for 10 minutes, or until the vegetables are tender.
6. Pour in the coconut milk and simmer for an additional 5 minutes, stirring occasionally.
7. While the korma simmers, prepare the roti according to package instructions or by rolling out dough and cooking on a hot skillet until lightly browned on both sides.
8. Serve the vegetable korma hot, garnished with fresh coriander, alongside the warm roti.

Nutrition

• Calories: 450
• Protein: 8 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from mixed vegetables.
• Low in cholesterol and saturated fats.

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